bajada·net

My husband couldn’t tell that these are gluten-free. They’re crisp on the edges, chewy in the center, and perfect for afternoon snacks.

Gluten-free flour mix

• ¼ C brown rice flour
• ¼ C amaranth flour
• ¼ C tapioca flour
• ¼ C potato starch
• ¼ C minus 1 ts cornstarch
• 1 ts xanthan gum

Combine the above flours to make exactly enough gluten-free flour mixture for this recipe. I like to create the flour mix in the exact quantity needed because I hate having leftover flour mixes of assorted types and not enough of any to actually bake something. Substitute your favorite appropriate blend as desired.

Ingredients

• 1 ¼ C gluten-free flour mix
• 1 ts baking soda
• 1 ts cinnamon
• ½ ts nutmeg
• ½ ts salt
• ¾ C butter, softened
• ¾ C brown sugar, packed
• ¾ C white sugar
• 2 eggs
• 1 ts vanilla
• 2 ¾ C gluten-free rolled oats
• 1 C raisins
• 1 C walnut pieces

Procedure

1. Preheat oven to 375F.
2. Cream butter and sugars together. Add eggs and vanilla and beat until fully incorporated.
3. Combine flour mix, baking soda, spices, and salt in a separate bowl. Add to butter mixture slowly, beating until incorporated each time.
4. Stir in oats, raisins, and nuts.
5. Place by rounded tablespoonfuls on a cookie sheet, about 3 inches apart.
6. Bake 10-13 minutes, or until golden brown. Cool on a rack.

Notes

I purchased gluten-free oats in bulk from Gluten Free Oats.